Easy Greek Salad with Feta and Basil Pesto

A Greek salad is already close to perfect for low carb eating: cucumber, tomato, olives, feta, olive oil. The problem is that most of them are boring. The fix in The Balanced Plate is a spoonful of basil pesto whisked into the vinaigrette, which turns a side salad into something you would actually order.

Why this salad works for weight loss

Volume, fat and protein. You get a very large bowl for about 240 calories and seven grams of net carbs, and the fat from olive oil and feta keeps you full for hours instead of ninety minutes. That combination is the whole reason low carb eating works for so many people, it is not magic, it is satiety.

Ingredients

• 3 Persian cucumbers, cut in thick half-moons
• 1 cup cherry tomatoes, halved
• 1/2 small red onion, sliced paper thin
• 1/2 cup Kalamata olives
• 6 oz block feta, broken into large pieces (never pre-crumbled)
• 2 tbsp basil pesto
• 3 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• 1 tsp dried oregano
• Salt and cracked black pepper

Method

1. Salt the cucumbers lightly and let them sit 5 minutes, then pat dry. This keeps the dressing from going watery.
2. Whisk pesto, olive oil, vinegar and oregano together until emulsified.
3. Toss cucumbers, tomatoes, onion and olives with the dressing.
4. Top with big shards of feta, crack pepper over everything, and serve immediately.

Keto adjustments

As written this is 7 g net carbs. Halve the tomatoes and you are under 5 g. If you want to make it a full meal, add grilled chicken, leftover tenderloin or a tin of good oil-packed tuna, that takes it to roughly 40 g protein without moving the carb count.

Make it ahead

Dress it no more than thirty minutes before serving. You can prep every component the night before and keep the dressing in a jar; the salad then takes two minutes to assemble for lunch.